This recipe is light because there are no eggs, no butter and the quantity of sugar is reduced. With a good stuffing made with fruit
or light jam, you can have good results.
The ingredients are enough for a 22,5-25 cm (9-10in) pie or tart tin.
Sift flour, sugar and salt over a working surface. Make a well in the center and add olive oil and yeast. With your fingers work flour
with the other ingredients and begin adding water very slowly. It's impossible to say what's the right quantity of water. It depends on
many things; for this reason it's important to add water very slowly. Knead your dough until smooth and elastic. Oil a deep round pie
dish. Dredge work surface, dough and a rolling-pin with white flour; roll out the pastry and line the bottom and the sides of the dish.
Prick the bottom with a fork and spoon in your stuffing. Bake in oven (180°C - 350°F) for about 30-35 minutes.
Remove from the oven and let tart grow cool before taking away from the dish.
We suggest to you as stuffing you can use: apples cooked in little white wine, sugar and cinnamon; pears cooked in little red wine and
sugar; light jam; fresh sliced fruit mixed with light jam.